Back at the candied bacon, line a baking pan with foil (do not skip this step if you ever want to use this baking pan again….trust me on this) and pop a wire cooling rack on it. Preheat your oven to 375.
Now mix up the maple syrup and the pepper together (sweet! spicy!) and cut your bacon in half slices. Lay the slices on the wire rack and paint them generously with the syrup. Flip them over and paint them again. Now give them one more grinding of black pepper for good luck.
Pop them in the oven and bake the bacon for about 25 minutes or so – you want it nice and crispy. Let it cool for a few minutes, and then remove it to a plate – a nice serving dish if you are going to serve it as is, or a regular plate if you are going to use it as an ingredient in something. My next post is going to call for using this candied bacon as a key ingredient, but in the meantime Dennis left me the following note with his recipe:
“Delicious with a cocktail!!!”
And you know, it was!
- ½ pound thick cut bacon, slices cut in half
- ¼ cup maple syrup (the real stuff, please!)
- 1 teaspoon freshly ground black pepper, plus extra for the sprinkle at the end.
- Preheat oven to 37 Line a rimmed baking sheet with foil (don't skip this step!) and set a wire cooling rack in the center of the pan.
- Lay the bacon pieces on the rack. Mix the pepper and syrup together and paint each piece of bacon with the peppered syrup with a pastry brush. Flip them over and paint again. Now grind a generous amount of pepper on the side that is currently facing up.
- Bake the bacon until crispy, about 25 minutes. Cool for a few minutes on the rack and then finish cooling to room temperature on a plate. And don't even try to eat just one...it's impossible.